Pandough
RGV Vulcano

RGV Vulcano

Plan a bake with this oven

The RGV Vulcano is an indoor electric pizza oven with a rotating 33 cm stone and a sliding tray. Temperature adjusts from 150 to 450°C. The manual allows 20–22 minutes to reach maximum temperature; the stone turns automatically during baking. A peel, pizza cutter and cover are included.

Max temp
450°C in 22 min
Placement
Indoor
Electric
Rating
-

How this oven bakes

  1. Switch off with the power button and leave the oven plugged in until the cooling fans stop.

  2. Keep toppings off the stone and do not soak it in water.

Specifications

Temperature range
150°C – 450°C
Inner diameter
33 cm

Pros

  • Rotating stone turns the pizza during baking.
  • Sliding tray brings the stone forward for loading and unloading.
  • Reaches a declared maximum of 450°C on household electric power.

Cons

  • The manual allows 20–22 minutes of preheating before baking at 450°C.
  • Cooling fans run for about 20 minutes after switch-off; the oven must stay plugged in until they stop.

How the calculator uses this oven

  • Temperature and bake time. It reaches 450°C. At the default hydration, the calculator bakes Traditional Napoletana (60%) at 450°C on the deck for about 85 seconds, and Pizza Classica (65%) at 278°C on the deck for about 6 minutes.
  • Baking surface. The calculator assumes the stock cordierite stone. Swap in a biscotto and Traditional Napoletana takes about 90 seconds instead of 85 seconds.
  • Hydration for this oven. It reaches the heat Traditional Napoletana wants, so the calculator keeps the style's 58–65% hydration.
  • Baker corrections. Bake times learn from bakers' reports on this oven. A correction starts once at least 5 successful bakes from 3 different bakers share the same style and surface.

Formulas this oven bakes

The temperature and bake time the calculator sets for each formula at its default hydration and portion size.

RGV Vulcano pizza temperature and bake time

Pandough estimates a Neapolitan starting point at 60% hydration: 450°C air, 450°C on the baking surface, and about 75-105 sec. These are model estimates for this oven, not manufacturer specifications.

The RGV Vulcano is an indoor electric pizza oven with a rotating 33 cm stone and a sliding tray. Temperature adjusts from 150 to 450°C. The manual allows 20–22 minutes to reach maximum temperature; the stone turns automatically during baking. A peel, pizza cutter and cover are included.

  • Rotating stone turns the pizza during baking.
  • Sliding tray brings the stone forward for loading and unloading.
  • Reaches a declared maximum of 450°C on household electric power.
  • The manual allows 20–22 minutes of preheating before baking at 450°C.
  • Cooling fans run for about 20 minutes after switch-off; the oven must stay plugged in until they stop.
  1. Switch off with the power button and leave the oven plugged in until the cooling fans stop.
  2. Keep toppings off the stone and do not soak it in water.

Can RGV Vulcano bake Traditional Napoletana?

Yes. RGV Vulcano reaches 450°C, enough to work inside the traditional Napoletana heat range and target a 60–90 second bake.

Calculate ingredients for Napoletana dough

rgv, electric, indoor, rotating-stone

Bakes from this oven

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